Pizza

Van’s IGA has recently started carrying Freschetta Artisan Pizza Crusts. I found them over by the pasta on a display case. They have three different kinds: Original, Thin and Golden Wheat. I bought one of each as you can keep them in your pantry without refrigeration - there is an expiration date marked on the front of each package. The ones I purchased are good until June. One of the ways I am planning on using them is for a breakfast pizza. I went to the Internet to look over some of the recipes there but didn’t find one I thought was exactly what I was looking for so I decided it wouldn’t be that hard to come up with my own recipe. I tried it last weekend and, if I do say so myself!.... it turned out really good. I am now planning on serving it at my B&B with a big bowl of fruit.

CK’s Breakfast Pizza

(Carol Klinker)

2 ounces cream cheese - softened
2 T. half-and-half
1 1/2 t. all-purpose flour
4 eggs - beaten
1 T. minced mild green chilies, canned
1/8 t. salt
black pepper - to taste
1 T. butter
Pizza Crust - Freschetta Artisan Pizza Crust
Olive oil
Pizza Sauce - your choice
Egg Mixture
Mozzarella Cheese - sliced
Sausage - precooked
Black Olives
Mushrooms
Preheat a baking stone on bottom shelf of oven to 425 degrees.
Combine cream cheese, (The cream cheese helps keep the eggs moist during baking) half and half, flour, eggs, green chilies and seasonings.
Melt butter in large skillet. Pour in the egg mixture, cook - stirring until eggs are almost set.
Brush olive oil on pizza crust. Spread pizza sauce on top of crust using amount desired.
Spoon egg mixture on top of sauce.
Place Cheese on top of eggs. (I like to use slices of cheese as it covered the eggs better so they don’t get exposed to the heat as much. I used my Salad Shooter to slice the cheese and it only took about 1/2 lb. to covered the eggs entirely.)
Top with precooked sausage (I used the bulk sausage that Van’s make - it is outstanding! I fried about 1 lb. and used maybe 1/4 lb. and put the rest in the freezer - ready for the next pizza!), black olives and mushrooms.
Slide onto preheated pizza stone and bake for 8-12 minutes.
The recipe for the pizza sauce that I used follows:

Pizza Sauce

Source: Tradewind

8 oz. can tomato sauce
1/2 t. sugar
1/2 t. dried basil
1/4 t. garlic powder
1/4 t. onion powder
Combine all of the ingredients in a small bowl and stir. Store the extra in the refrigerator. (I put mine in a pint jar and sealed it with the FoodSaver so it lasts longer.)
Another sauce recipe that I really like:

Puttanesca Sauce

“The Lady & Sons, Too!” by Paula Deen.

1/4 c. olive oil
4 cloves garlic, crushed
2 (14 1/2 oz.) cans Italian plum tomatoes - coarsely chopped, juice reserved
1/2 c. sliced black olives
1/4 c. dry red wine
1/4 c. drained capers
8 anchovy fillets, minced
1/4 c. chopped fresh Italian parsley or basil
1 1/2 t. dried oregano
1/2 t. dried rosemary
1/8 t. red pepper flakes
Heat the olive oil in a heavy skillet over medium heat. Sauté the garlic until translucent. Add the tomatoes and their reserved juice, then stir in the olives, wine, capers, anchovies, parsley, dried herbs, and pepper flakes.
Bring to a boil, cover, and reduce to a slow simmer. Simmer for 45 minutes.

Bubble Pizza

1 1/2 lbs ground beef
1 15 oz can pizza sauce
2 12 oz cans refrigerated buttermilk biscuits
1 1/2 c (6 oz) shredded mozzarella cheese
1 c (4 oz) shredded cheddar cheese
Brown beef, drain. Stir in pizza sauce. Quarter the biscuits, place in greased 9x13 pan. Top with beef mixture. (You can add onion, peppers, olives or any other topping you desire at this point.) Top with cheeses. Bake, uncovered, at 400 for about 30 minutes. Let stand 5-10 minutes before serving.
Bloomin’ Pizza Bread
1 unsliced round loaf sourdough bread
12-16 ounces mozzarella - thinly sliced
Provolone cheese - alternative
1 (3.5 ounce) package pepperoni - halved
3 Tablespoons butter - melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.
Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

Pull-Apart Pepperoni Biscuits

http://www.kingarthurflour.com

Biscuits:
3 1/2 c. King Arthur Unbleached All-Purpose Flour
1/2 c. cornstarch
1 T + 1 t Pizza Dough Flavor
1 T Pizza Seasoning
2 T baking powder
1 T sugar
2 c. heavy cream
2 T Boyajian garlic oil - or other favorite olive oil
Filling:
15-oz. can (2 scant cups) pizza sauce
2 oz. sliced pepperoni
1 c. (4 oz.) grated mozzarella cheese
Grease four 10-ounce capacity ramekins or other small, bakeable cups. Make sure whatever you choose can safely go from freezer to oven. Whisk together the flour, cornstarch, flavor, seasoning, baking powder, and sugar.
Stir in the heavy cream to moisten the dough thoroughly. Turn the dough out onto a lightly floured work surface, and roll it 1/4” thick.
Use a sharp 2 3/4” square biscuit cutter or a straight-edge and sharp knife to cut the dough into 2 3/4” squares, re-rolling and cutting the dough until you have 32 squares. Fill the center of each square with 1/4 teaspoon pizza sauce, several pieces of pepperoni, and a heaping teaspoon of mozzarella.
Gather up the four corners of each square; pinch the corners and edges to seal. Place 8 balls into each of the prepared ramekins. Brush with garlic oil.
Place the ramekins in the freezer for 30 minutes to improve the biscuits’ texture and rise. While the biscuits are chilling, preheat the oven to 400°F.
Bake the biscuits for 35 to 40 minutes, until golden brown.
Remove them from the oven, cool for 5 minutes, and serve with the extra pizza sauce for dipping. Yield: 4 to 8 servings. Print this post